Diabetic Mango Coffee Cake
Whether you serve it for dessert or a brunch, this fruity low fat coffee cake recipe is a moist, delicious treat.
Ingredients
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Nonstick cooking spray
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2 mangoes
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1/2 cup sugar or sugar substitute-sugar blend equivalent to 1/2 cup sugar*
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1/4 cup cooking oil
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3/4 cup fat-free milk
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1/3 cup refrigerated or frozen egg product, thawed, or 2 egg whites
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2/3 cup all-purpose flour
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1/2 cup whole wheat flour
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2 teaspoons baking powder
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1/2 teaspoon finely shredded lime peel
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1/4 teaspoon ground cardamom or ground allspice
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1-1/4 cups quick-cooking rolled oats
Directions
1.
Preheat oven to 375 degrees F. Lightly coat a 9x 1-1/2-inch round baking pan with nonstick cooking spray; set aside. Seed, peel, and chop one of the mangoes; set aside. Seed, peel, and slice the remaining mango; set aside.
2.
In a large bowl, stir together sugar and oil. Add milk and egg. Beat with an electric mixer on medium speed for 1 minute.
3.
In a small bowl, combine all-purpose flour, whole wheat flour, baking powder, lime peel, and cardamom or allspice. Add to beaten mixture; beat until combined. Stir in oats and chopped mango. Spoon into prepared pan. Arrange sliced mango over batter.
4.
Bake for 35 to 40 minutes or until a toothpick inserted near the center of the cake portion comes out clean. Cool in pan on a wire rack for 30 minutes. Serve warm. Makes 10 servings.
5.
5. *Test KitchenTip: If using a sugar substitute-sugar blend, we recommend Splenda Sugar Blend for Baking or Equal Sugar Lite. Be sure to use package directions to determine product amount equivalent to 1/2 cup sugar.Nutrition Facts per serving with sugar substitute-sugar blend: 190 cal., 6 g total fat (1 g sat. fat), 0 mg chol., 73 mg sodium, 30 g carbo., 3 g fiber, 4 g pro.Exchanges: 1 starch, 1 other carbo., 1 fatCarb choices: 2
Nutrition information
Calories 208, Total Fat 6 g, Saturated Fat 1 g, Cholesterol 0 mg, Sodium 73 mg, Carbohydrate 35 g, Fiber 3 g, Protein 4 g. Daily Values: Vitamin A 0%, Vitamin C 0%, Calcium 0%, Iron 0%. Exchanges: Starch 1, Other Carbohydrate 1.5, Fat 1.
Percent Daily Values are based on a 2,000 calorie diet
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